Panna cotta (Vegan)

Layer one:Vegan Panna cotta, Layer two:Pineapple-Chia Pudding

and Caramelized pineapple topping

Prep time: 10 mins Cooking time: 15 mins Refrigeration time: 3-4 hours

Serving: 2

Ingredients

Pineapple Chiaseed Pudding

• 1/2 cup pineapple juice / extract

• 1 tablespoon chia seeds

• 2 tablespoons sugar

Pineapple Panna cotta

• 1/2 cup pineapple juice/extract

• 1.5 cups coconut milk

• 2 tablespoons corn starch

• 3 tablespoons sugar (I have used brown sugar)

Caramelized Pineapple topping

• 1/2 cup pineapple chunks

• 1 tablespoon sugar

• 1 inch butter (you can use vegan butter for full vegan version)

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Instructions

Pineapple Chia Pudding

1. For the 1/2 cup pineapple extract, add 1 tablespoon chiaseeds and 1 tablespoon sugar and mix well.

2. Keep aside or refrigerate it for 2-3 hours or until chia seeds are thick and the mixture is thick.

Pineapple Panna cotta

1. Pour 1/4 cup coconut milk in a bowl, add 2tbsp corn starch, 1tbsp sugar mix.

2. In a Saucepan, add rest of the coconut milk, add in the corn starch mix and 1/2 cup pineapple extract.

3. Add 2tbsp sugar and stir.

4. Keep stirring until the coconut milk thickens.

5. Stir continuously for 5 mins on low flame.

6. Turn off the flame and pour into 2 glasses until they're half filled.

7. Refrigerate them for atleast 3-4 hours.

Caremilzed Pineapple topping

1. Add pineapple chunks in a pan and add 1tbsp sugar and heat on low flame.

2. Let the sugar melt and start bubbling and then add 1 inch butter and let it melt.

Serving the 3 layer Panna cotta

1. Take out the set Panna cotta and add chia pudding for 1 inch above the panna cotta.

2. Add 1 or 2 tbsp caramelized pineapple on top.

3. Serve chilled.

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Pictorial Instructions

Pineapple Chia Pudding

For the 1/2 cup pineapple extract, add 1 tablespoon chiaseeds and 1 tablespoon sugar and mix well.

Keep aside or refrigerate it for 2-3 hours or until chia seeds are thick and the mixture is thick.

Vegan Pineapple Panna Cotta

Pour 1/4 cup coconut milk in a bowl, add 2tbsp corn starch, 1tbsp sugar mix.

In a Saucepan, add rest of the coconut milk, add in the corn starch mix and 1/2 cup pineapple extract.

Add 2tbsp sugar and stir.

Keep stirring until the coconut milk thickens.

Stir continuously for 5 mins on low flame.

Turn off the flame and pour into 2 glasses until they're half filled.

Refrigerate them for atleast 3-4 hours.

Caremilzed Pineapple topping

Add pineapple chunks in a pan and add 1tbsp sugar and heat on low flame.

Let the sugar melt and start bubbling and then add 1 inch butter and let it melt.

Serving the 3 layer Panna cotta

Take out the set Panna cotta and add chia pudding for 1 inch above the panna cotta.

Add 1 or 2 tbsp caramelized pineapple on top.

Serve chilled.